Ghee Roux Recipes
GHEE
Provided by Alton Brown
Categories condiment
Time 12m
Yield Slightly less than 1 pound of ghee
Number Of Ingredients 1
Steps:
- Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
ROUX
A simple roux for everything from sauces, gravy and macaroni and cheese to gumbo and cajun dishes.
Provided by Lauren Allen
Categories sides
Time 31m
Number Of Ingredients 2
Steps:
- White roux: In a small heavy saucepan melt fat over medium heat. Add flour, whisking to incorporate fully, and stir for 2-5 minutes until the mixture is bubbly and foamy.
- For Blonde Roux: Continue cooking and stirring for 5-10 minutes, until the mixture turns a light caramel or peanut butter color.
- For Brown Roux: In order to avoid burning your roux, turn down the heat to medium-low and keep stirring. You'll need to keep cooking for an additional 5-15 minutes. For a total of (15-25 minutes). The roux will take on a nutty aroma when it's done and turn a milk chocolate brown.
- For Dark Roux: Continue cooking and stirring for an additional 20+ minutes, or until the roux is a dark chocolate color. Be careful not to burn it! If it smells burned at all, you need to start over.
Nutrition Facts : Calories 304 kcal, Carbohydrate 12 g, Protein 2 g, Fat 28 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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